Gyeran-jjim

A Korean egg soufflé with an airy, almost mousse-like texture. The eggs should be puffed up and jiggly under the spoon, releasing a toasted sesame and umami scent as soon as the lid is lifted.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 204
• Protein: 17 g
• Carbs: 2 g
• Fat: 14 g

Ingredients

• 8 piece Egg ( whole )
• 400 ml dashi stock ( room temperature )
• 1 tsp shrimp paste ( for umami )
• 2 pinch Gray sea salt ( to taste )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 tsp Sesame oil ( for finishing )
• 2 tsp Sesame seed ( toasted )
• 2 pinch gochugaru optional ( for color )
• 2 tsp Salted fermented shrimp (Saeujeot) ( finely chopped )

Instructions

1. Preparation of the mixture

   Crack the eggs into a bowl. Whisk them vigorously with the dashi broth until the mixture is perfectly smooth, with no visible white filaments.

2. Seasoning and filtering

   Stir in the saeujeot, shrimp paste, and a pinch of salt. Pass the mixture through a fine sieve or chinois to remove air bubbles; this is the secret to a silky texture.

3. Steaming

   Pour into an earthenware pot. Heat over medium heat, scraping the bottom with a wooden spoon. As soon as the eggs start to set into soft masses, cover tightly, lower the heat to minimum, and let them puff up without opening.

4. Finishing

   Turn off the heat. Immediately sprinkle with chopped green onion, sesame seeds, and a pinch of gochugaru. Drizzle with sesame oil to make the surface shine.

Chef's tips

• The egg-to-liquid ratio is crucial: aim for about 1 part egg to 1 part broth.
• Never lift the lid during the final cooking phase, or the soufflé will collapse instantly.
• If you don't have a clay pot, use a ceramic bowl placed in a steamer.

Storage

Must be eaten immediately. This dish does not reheat well as it loses its airy texture.